Linzer Tart

When the leaves start changing colors and the air feels crisp and fresh, our season for Linzer Tart has started. The aroma of pecan nuts combined with warming spices and fruity jam make this delicious cake one of our autumn favorites in the dessert category. When fall festivities start I know that this cake will be high in demand again. No refined sugars added, completely vegan, and made with whole grain organic spelt flour. This is as healthy as a delicious, flavorful tart can get!

Best if made a day ahead!

You will need:

• a 11 inch (28 cm) ∅ tart dish or springform pan

Ingredients:

For the batter:

• 1 Tbsp ground flaxseed
• 3 Tbsp cold water
• generous 1½ cups (200 g) whole grain spelt flour 
• 5 oz (140 g) pecans, ground
• 1 tsp baking powder
• 2 Tbsp psyllium seed husks
• ½ tsp ground cloves
• ½ tsp allspice
• 2 tsp ground cinnamon
• 4.4 oz (125 g) room temperature vegan butter, cut into small pieces
• ½ cup (120 ml) maple syrup
• 1 tsp almond extract
• 1 tsp pure vanilla extract

For fruity layer:

• 3/4 cup (175 ml) red fruit spread like raspberry, red currant, mixed berries…

For the tart dish:

• vegan butter to grease with

For the ‘egg wash’:

• 1 Tbsp plant milk of your choice
• ½ Tbsp maple syrup

Decoration (optional):

• shredded coconut

Preparation:

In a small bowl, mix flaxseed with water and set aside for at least 10 minutes. This is called a flax-egg.

Place all the remaining batter ingredients into the bowl of your stand mixer or another large bowl. Remember to add the flax egg.

Mix until you have a rather thick batter and all ingredients are well combined.

Grease baking dish.

Set oven temperature to 350° F ( 175° C).

Transfer a little bit more than half of the batter into the greased baking dish and spread it evenly with the backside of a spoon. Run the spoon under some water, so the batter won’t stick to it.

Use a spoon to stir the fruit spread until it is nice and smooth, then spread it evenly on the batter.

Fill a decorating bag with the remaining batter and use a basket weave tip to pipe a diamond pattern and a border on top of the fruit layer.

When you are done with these lines, switch direction to create a diamond pattern. Do the same around the edge as well.

Stir together ‘egg wash’ ingredients and brush the mixture only on the piped-on lines and the border. Don’t brush the fruity insides of the diamonds.

Place the tart into your preheated oven and bake for about 25 minutes. Don’t overbake! The edges shouldn’t turn brown.

Let the tart cool down completely before you sprinkle it with shredded coconut. For a coconut rim, place a smaller, not too heavy plate in the center, and only sprinkle the edge with shredded coconut. If you want to make them look like powdered sugar, place them into a fine mesh strainer and sift. Enjoy!

Notes:

• Linzer tart gets deliciously soft, flavorful, and aromatic when you give it at least one day to rest.
• A perfect dessert for the holiday season because you can make it stress-free ahead of time.
• Leftovers can be kept in the fridge for at least a week but, honestly, they never last that long.
• You could also cut it into serving size pieces and freeze it. Thaw at room temperature.
• I’ve never tried it with apple- or plum butter, but doesn’t that sound delicious too?